Yes. You read that correctly. Chocolate Chip Cookie Dough Cupcakes. Moist and buttery vanilla cupcakes filled with cookie dough, iced with cookie dough frosting, and topped with chocolate chip cookies and mini chocolate chips. Try not to lick the screen.
The other day I asked a great friend of mine what he wanted for a birthday cake. His reply? Chocolate Chip Cookies. Not exactly what I was expecting for a response, I wanted to make him a birthday cake! I have a crazy thing about birthday cakes since I have not received one in about seven years and subconsciously don’t want any of my friends to feel the same way. Hint, hint my friends. That aside, it clicked that there was an opportunity for baking ingenuity in my reach and I immediately set out to find a happy medium.
I came across this post by Cheryl from tidymom.net and I knew I had found my inspiration. The perfect combination of cupcake and chocolate chip cookie! I started with the eggless cookie dough cupcake centers because those need to be frozen before they can be baked. Follow the steps below and you will end up with delicious cupcakes and a brilliant new technique to add a gooey center to all cupcakes made in the future!
Cookie Dough Filling
- 4 tbsp. unsalted butter, at room temperature
- 6 tbsp. light brown sugar, packed
- ½ cup plus all-purpose flour
- ½ tsp. vanilla extract
- ½ cup mini semisweet chocolate chips
Cream butter, sugar, and vanilla in a mixing bowl with an electric mixer on medium-high speed until light and fluffy (for approximately 2 minutes). Add flour a little at a time and beat until smooth. You might not need all the flour, add just enough to make it look like cookie dough. Stir in chocolate chips with a spatula or wooden spoon so you don’t break them up.
Cover a sheet tray with parchment paper, then roll the dough into about 1 inch balls. Place the sheet tray in the freezer until the balls are frozen solid.
- 1 package vanilla cake mix
- 1 package instant jello pudding
- 4 eggs
- 1 cup milk
- 1/4 cup melted butter
Combine everything into a large mixing bowl and blend, then use your mixer again to beat the mixture on medium speed for 4 minutes Scoop the mixture into your lined cupcake tins so they are a little more than half filled. The delicately place the frozen cookie dough balls into the center of the cupcakes.
Bake at 375 degrees for 15-17 minutes or until toothpick inserted in center of one cupcake comes out clean. The most amazing thing happens and as the cupcakes bake the batter basically swallows the frozen dough balls so your friends won’t even be able to tell what a delicious surpise they are in for! Let them cool then pipe on the following cookie dough frosting and you have a cupcake worth the calorie splurge.
Cookie Dough Frosting
- 3 sticks unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 3½ cups confectioners’ sugar
- ¾ tsp. salt
- 3 tbsp. milk
- 2½ tsp. vanilla extract
Beat the butter, brown sugar, and salt with your mixer on high speed until creamy and fluffy. Mix in the confectioners’ sugar, adding it in small batches, until smooth. Finally, mix in the milk and vanilla extract until smooth and combined. Pipe onto the cupcakes using a pastry bag and 1M tip. More on this and making your own at a later date. Decorate with mini chocolate chips and a mini cookie. I used pre-made cookie dough for the decorative cookies. And Enjoy!!